Shrimp Curry with Spinach & Rice

5 minutes
Prep time

18 minutes
Cook time

528 cal.
Per serving

Ingredients for 1

1/3 cup

White rice (long grain)

3 oz

Cooked shrimp

1 handful

Spinach (fresh)

1/4

Yellow onion

1/4 cup

Coconut milk (full fat)

1/4 cup

Crushed tomatoes

1/2 tsp

Curry powder

1/4

Vegetable bouillon (cube)

Stovetop, Pot (small), Knife

Step 1
If necessary, defrost then peel the shrimp. Cook the rice according to package directions & set aside when it's ready.
Step 2
Meanwhile, dissolve the stock cube in 1/4 cup hot water per serving.
Step 3
Peel & dice the onions.
Step 4
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions & cook for 3-4 min, stirring often, until softened. Season with salt, add the curry powder & cook for another 1-2 min.
Step 5
Add the crushed tomatoes & a pinch of salt. Cook for 1-2 min.
Step 6
Pour in the broth & mix.
Step 7
Add the spinach & shrimp. Stir & cook for 1-2 min.
Step 8
Pour in the coconut milk & continue cooking for another 3-4 min, stirring occasionally, until the shrimp is fully heated.
Step 9
Serve the rice in a bowl with the shrimp curry. Add a drizzle of coconut milk (optional) & season to taste. Enjoy!